Ingredients

The following ingredients have 6 Servings
  • 1 pound boneless chicken thighs
  • 1 onion (diced)
  • 3 carrots (diced)
  • 3 stalks celery (diced)
  • 2 bay leaves
  • Salt and pepper (to taste)
  • 8 cups water
  • 1 tablespoon olive oil
  • 2 garlic cloves (minced)
  • ½ teaspoon dried thyme
  • ½ cup short grain or Arborio rice
  • Juice of 2 lemons
  • Parsley for serving

Instruction

  • Place chicken and scraps from the outer layers and end of the onions, carrots and celery in a large stock pot. Season with salt and pepper, add bay leaves and water, and bring to a boil. Reduce heat and simmer until chicken is fork-tender, about 30 minutes.
  • Remove chicken and shred; then strain the chicken broth using a fine-mesh sieve and discard the vegetable scraps.
  • Heat oil in a large pot over medium heat. Add the chopped onions, carrots, celery, garlic and thyme and cook until tender, about 4-5 minutes. Stir in the shredded chicken and rice, then return the broth to the stockpot and bring a boil.
  • Reduce the heat and simmer until the rice is cooked, about 20 minutes.
  • Stir in the lemon juice and season with salt and pepper. Serve immediately with fresh parsley, if desired.